- Volume 33 Issue 3
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Preparation of Jam Using Undaria pinnatifida Sporophyll
미역귀를 이용한 잼의 제조
- 김선재 (목포대학교 생명공학부 및 식품산업기술연구센터) ;
- 문지숙 (목포대학교 생명공학부 및 식품산업기술연구센) ;
- 김정목 (목포대학교 생명공학부 및 식품산업기술연구센) ;
- 강성국 (목포대학교 생명공학부 및 식품산업기술연구센) ;
- 정순택 (목포대학교 생명공학부 및 식품산업기술연구센터)
- Published : 2004.03.01
In the preparation of jam using Undaria pinnatifida sporophyll, effects of food ingredients to the jam rheology were investigated. The paste was prepared by crushing the sporophyll using chopper and homogenizer with 2.5 times water and then it was filtrated before to make a jam. The sporophyll jam was adjusted to 62
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